This Two-Ingredient Asparagus Soup Is The Easiest Spring Lunch
On a wellness retreat at Dream Inn Santa Cruz, we were treated to a dinner by Executive Chef Gustavo Trejo and a live class on how to make this easy asparagus soup. It was so easy that I memorized the recipe without ever writing anything down. Given the bright flavors, the creamy goodness, and the extra greens it gives me, it's now my favorite go-to lunch.
This simple, stunning recipe is so delicious that I couldn't just keep it to myself, though. With permission from the chef, here's the delicious and super healthy asparagus soup recipe.
Ingredients:
- equal parts asparagus (I used one Whole Foods pack for two servings)
- equal parts yellow onion (I used one half of a large onion)
- EVOO and salt to taste
Prep:
- Snap off the stems from asparagus.
- Slice onion thinly, against the grain.
Cooking instructions:
- Heat EVOO in a Dutch oven or soup pot on low heat.
- Add onion slices and cook until golden.
- Add asparagus and cook for 5-10 mins.
- Add enough water to cover ingredients.
- Bring to a boil, and then let simmer for 5 mins.
- Add salt to taste.
- Pour pot ingredients into a blender. Blend on low, increasing speed slowly.
- Pour olive oil (about 2 Tbsp. per cup) into the blender as it blends until you get a creamy texture.
- Serve with a sprinkle of salt.
You can elevate the dish by adding a dollop of butter or cream, but the olive oil truly enhances its creamy texture without the added dairy (vegans rejoice!). Add crunchy rustic bread — sourdough, anyone? — on the side if you like! No matter how you choose to personalize this dish, I'm pretty sure it'll quickly become a weekday (or weekend) fave in your meal rotation!
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Step-by-step photos by author
Header photo by Shutterstock
